Place the stock and wine in a large saucepan with the bay leaf and parsley sprigs and turn the heat to medium-high; when the first bubbles appear, turn the heat to low and maintain a gentle simmer.,______,Add the almonds, onion, and bread and cook, stirring occasionally, until the onions are softened, about 5 minutes.,Cool slightly; remove about a quarter of the bread cubes and set aside.,Place the remaining almond mixture in a food processor with the saffron and cumin.,Process until the mixture is a smooth paste.,With the machine running, slowly pour 1 cup of the broth into the almond paste to blend.,Remove the bay leaf and parsley sprigs from the broth and stir in the almond paste.,Bring the soup to a boil, then lower the heat and simmer for 10 minutes.,Taste and add salt and pepper as necessary, then garnish with a few parsley sprigs and the reserved bread cubes and serve.